Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Wonderful flavor comes from Madras curry powder--it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.

Recipe by Cooking Light April 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.

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  • Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.

  • Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.

Nutrition Facts

72 calories; fat 2.5g; saturated fat 0.8g; mono fat 1g; poly fat 0.6g; protein 4g; carbohydrates 9g; fiber 3g; cholesterol 4mg; iron 2mg; sodium 201mg; calcium 64mg.
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